Japanese Tamagoyaki

Step 1

In a bowl, whisk the eggs, dashi, soy sauce, mirin, and sugar until the sugar dissolves and the mixture is well combined.

Step 2

Heat a rectangular tamagoyaki pan (or small nonstick skillet) over medium heat and brush lightly with vegetable oil.

Step 3

Pour in a thin layer of the egg mixture, just enough to coat the bottom, and let it set for about 20 seconds.

Step 4

Starting from one edge, roll the egg into a log using chopsticks or a spatula, then push it to the far side of the pan.

Step 5

Brush the empty pan with more oil, pour in another thin layer of egg mixture, lifting the cooked roll so the raw egg flows underneath.

Step 6

Continue rolling and adding egg mixture in thin layers until all the egg is used and you have one thick, layered log.

Step 7

Transfer to a cutting board, let cool slightly, and slice into 1-inch pieces before serving.